Apricot, Hazelnut and Rosemary Stuffing Balls

Name: Apricot, Hazelnut and Rosemary Stuffing Balls
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 1 small onion finely chopped; 30g unsalted butter; 30g blanched hazelnuts roughly chopped; 100g dried apricots chopped; 50g sourdough breadcrumbs; Large sprig rosemary finely chopped; 1/2 lemon zest only; 1 egg beaten; 12-14 rashers streaky bacon or pancetta; 250g sausages

Author:

Drogo

Servings

12 - 14

Prep Time

00:15 minutes

Cook Time

00:45 minutes

These stuffing balls are rich, very savoury and full of seasonal flavours - basically everything you want from a stuffing! They’ve got plenty of texture too, from the hazelnuts and dried apricots. You could swap the rosemary for thyme or sage, if you prefer.

Ingredients

Apricot, Hazelnut and Rosemary Stuffing Balls

1 small onion finely chopped
30g unsalted butter
30g blanched hazelnuts roughly chopped
100g dried apricots chopped
50g sourdough breadcrumbs
Large sprig rosemary finely chopped
1/2 lemon zest only
1 egg beaten
12-14 rashers streaky bacon or pancetta
250g sausages

View Cart (0) Checkout

Directions

Method

Step 1, Heat a frying pan and add a splash of oil or a slice of butter and fry the onion gently, until soft - around 10 minutes. Allow to cool.
Step 2, Combine all the other ingredients except the bacon or pancetta in a mixing bowl and add the onions. Mix well and divide into 12-14 balls.
Step 3, Lay a slice of streaky bacon or pancetta on a work surface and use a butter knife to gently ‘scrape’ it to stretch it out a little. Wrap each piece of bacon around a stuffing ball.
Step 4, Cook the stuffing balls at 160C for 30 minutes, turning once (this works well with our roast capon - add them to the roasting tray for the final 30 minutes of cooking time).